No-Bake Banana Split Dessert

Each year, around Easter, I start to get a hankering for this dessert. It’s happened the last handful of years, which is peculiar to me, because I can only remember eating it once or twice ever, and that was at least 10 or 15 years ago. For some reason, it has stuck in my mind and I associate it with Easter. It’s quite possible that my mom made it for an Easter dessert a couple of years in a row, and then moved on to something else. I don’t have a solid explanation for my fascination with it (other than memories of it being amazing, of course), but year after year, it pops into my head like clockwork. A couple of weeks ago I finally remembered to ask my mom if she had the recipe for the “banana split dessert thing” that she made a long time ago, and she was able to dig it up for me. It took me approximately 2.2 seconds to assemble what I needed and get cracking on it. I didn’t need a holiday or any other excuse to make this beauty, a random Tuesday was good enough for me!

First things first, let me break this dessert down for you. Most importantly – it’s entirely no-bake. Absolutely no oven time is required, which makes it perfect for the summer when you don’t want to heat up the kitchen, and also perfect for when you need a quick dessert that you can throw together in very little time. Poof! Done! Now, for the layers… It starts off with a graham cracker crust, topped with a cream cheese-mousse, and then layers of banana, pineapple, strawberries, and finally whipped cream, nuts, chocolate, and cherries on top! Talk about the ultimate banana split.

Now, a strange thing happened when I ran through the recipe the first time, and I had to do a double take. The layer above the graham cracker frosting consisted of butter, powdered sugar, and 2 eggs. EXCEPT… the eggs weren’t heated like a custard, and this dessert isn’t baked, so they’re just in there, raw. ::shudder::Β  I couldn’t do it, so after thinking through some workarounds, including a pastry cream layer or something like a pudding, I finally decided to use the filling from another of my favorite old-school desserts – the Strawberry Pretzel Salad. I went full steam ahead with that, and it works absolutely brilliantly in this recipe.

Don’t wait for a special reason to make this dessert, and certainly don’t wait years in between. Any ordinary day is special enough for this easy-peasy banana split dessert. And I guarantee it will make you feel like a kid again!

One year ago: Crunchy Good-For-You Granola Bars
Two years ago: Rock n’ Roll Baby Onesie Cookies

No-Bake Banana Split Cake Dessert

Yield: 12 to 16 servings

Prep Time: 30 minutes

Total Time: 30 minutes


For the Crust:
2 cups graham cracker crumbs
Β½ cup unsalted butter, melted

For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
ΒΌ cup granulated sugar
8 ounces COOL WHIP Whipped Topping

For the Fruit & Toppings:
3 to 4 bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
Β½ cup walnuts, chopped
Chocolate syrup
Maraschino cherries


1. Grease a 9x13-inch baking dish; set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.

3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.

4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.

5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

Disclaimer: As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

What you add makes it. #coolwhipmoms


154 Responses to “No-Bake Banana Split Dessert”

Comment Pages 1 2 3
  1. Coleens Recipes on April 25, 2012 at 12:19 am

    What a pretty dessert!! My family would LOVE this. Thank you for sharing.


  2. Averie @ Averie Cooks on April 25, 2012 at 12:55 am

    Wow this looks fabulous! I just posted my COOL WHIP post today, too! I am loving seeing all these great recipes and I love those cherries on yours. And the graham cracker crust!


    • Beverly on April 25th, 2012 at 1:06 pm

      COOL WHIP???
      You’ve got to be kidding. Read the ingredients. So many chemicals that it’s not even food :-(


      • becky on April 26th, 2012 at 12:30 pm

        Looks like you are on the wrong website. I am sure there are many other
        websites that meet the criteria of your “food”. Why leave a negative comment on this website where someone worked really hard on this recipe? I love all the other positive comments and cant wait to try this myself.


        • Linda on September 18th, 2013 at 3:02 pm

          Becky, I could not have said it better myself! Thank you for sharing! Beverly, if you are not one to use the regular Cool Whip, there is a ‘Lite’ version of Cool Whip at your nearest grocer’s. Also, there is another version of this recipe using lite yogurt…check it out on your search engine! But please take your negative remarks about this wonderful dessert to another website! I’m sure, as Becky feels, the person who worked so hard on this recipe, and took the time to share it with those of us who appreciate it, didn’t appreciate your negative remark posted on here!! I have tried it, along with my husband who is not a big ‘sweets’ eater, but absolutely loves this recipe, and it is delicious!!!


          • Karen on October 28th, 2013 at 10:17 pm

            Linda, I agree with you and Becky about the negative comments being completely unnecessary and unwarranted, but Beverly’s issue with Cool Whip isn’t the caloric intake–she stated that the ingredients contained in Cool Whip are all chemicals, and that it shouldn’t be used as a food source, period. While I get what she’s saying, I DON’T get why she chose a random comment/commenter to attack; and I don’t get why she even read the recipe through (much less the comments reviewing the recipe) if she feels so strongly about Cool Whip, since it’s one of the ingredients in this recipe. Personally, I think this recipe looks amazing, and I can’t wait to try it out. Thanks for sharing this recipe with the rest of us!!


      • Brandi on December 11th, 2012 at 12:12 am

        I love Cool Whip. I LOVE this recipe and I would not change a thing. Perhaps I’m doomed but on occation I have used canned strawberries when I had a craving but fresh berries were not in season.

        Great recipe. Family favorite for any holiday, Cool Whip and all :)


      • Lindsay on March 18th, 2013 at 1:13 am

        Saying cool whip is a chemical is not negative. Beverly, many people really don’t know, just gotta appreciate the recipe and make changes so it fits with what your family eats. It looks yummy!


        • Missy on July 3rd, 2013 at 12:13 pm

          if you dont want to buy “cool Whip” you can make it yourself just by whipping heavy cream…no chemicals added unless you put them in there!!


          • Joan Camara on May 25th, 2014 at 4:41 pm

            Missy, you and others don’t know what’s in cool whip AND heavy cream. It starts from the very beginning, if I may tell you. Probably every cow in America eats GMO grain, not wholesome grass, like the cow was meant to. Then they give the cows, antibiotics and other shots. Some of them to make the cow give more milk. These GMO’s and all these vaccines in these shots….is going into your body. But we’re not done yet. The chemicals they put into milk (and anything diary), is unbelievable. Their actually talking about putting “flouride” in milk now. And that’s an industrial waste, if you haven’t heard about that yet. I could go on and on, but if I may ask everyone here, please put in GMO in youtube’s search box if your unfamiliar with the term, and just watch a few video’s. Please everyone take the time to educate yourself’s in what their (government) putting in ALL of the food, to make us sick. Check the statistics of how all the diseases including cancer and diabetes, and many others, is skyrocketing. I am organic and mostly vegetarian, but I love looking at websites like this one, and drool. I can’t lie, once a week, I have to cheat and make something like this dessert here, but I hate it, knowing in the long run, it’s probably gonna give me some kind of disease, but then I have to go detox. Lol. Thanks for listening…I enjoyed reading and looking at this dessert. It’s lovely.


            • Darla Hoke on June 25th, 2015 at 12:44 pm

              Honestly unless you are homesteading and raising everything you consume your doomed we all know this. All meat is bad all meat derivatives are bad…all our fruit and vegetables are treated with pesticides unless we grow them ourselves and don’t trust an “organic” label. The plastic packaging is tainted and I could go on forever unless your head is in the sand I’d hope everyone realizes that anything purchased at a grocery store is full of preservatives but the reality is very few people homestead so they are going to be at the grocery store. Cool Whip is probably the least of the bad things we consume and whipping cream as mentioning earlier isn’t going to help. Why do you think our girls in America are developing several years earlier than we did? all those antibiotic we are pouring into the cows and chickens,

      • Carol on February 4th, 2014 at 10:24 pm

        Beverly needs to take her unpleasant thoughts and lack of manners elsewhere. This is for a group of people enjoying each others ideas on great food, warm greetings to each other and a place to share new wonderful ideas. So my advice to someone as unpleasant and nude as Beverly , is go look some place else for (your HEALTHLY DIET), don’t come to sites such as a friendly one as this and try to make it look bad just because of your one really bad mannered woman.


        • lynne on August 27th, 2014 at 2:07 pm

          Holy cow, pardon the pun but…. I’m all over the internet constantly digging up new things to try. I’m not a vegetarian, there for I don’t frequent those sites. I’m not a vegan either. With that said, don’t crap where you eat people! I don’t want to know how to make a 7 course vegan dinner because I don’t care. Give me roast beast any day. I’m a meat eater by nature, I love starch, sugar is my friend as well. I’m not keen on salt but I do cook with it. So tired of all you freaking health freaks coming on board and bashing people. Give me a garbage plate dripping with grease and I’ll chase it down with a beer and a cigarette. But….I’m 120 pounds, illness free and freaking happy. I can hear all the snarky comments being conjured up was we speak. I just laugh. If you all want to be health freaks its certainly your right, I choose to live, love and eat the way that makes me happy. We go around once in life, so make the best of it.


      • Diane Korchmar on July 29th, 2014 at 4:17 pm

        There is another product called Truwhip available at Health food stores. Use this instead – it also tastes very good! This is a great recipe worth trying!


      • Linda Stiakakis on January 15th, 2016 at 11:18 am

        Its a Desert not a main course and you don’t eat it EVERYDAY fool!!!!!!


  3. Laura on April 25, 2012 at 1:11 am

    I realize the point of this recipe is to use Cool Whip, but for the middle layer you could use heavy/whipping cream instead: once the cream cheese is all fluffy, pour in the heavy cream, mix it on med-low for a bit, then crank it up to med-high/high and whip the whole mess into a delicious light-but-stable creamy filling (or sponge cake & fruit adornment).

    This looks amazing. I am totally going to make it in the summer, when it’s too hot to bake. Thanks!


    • Michelle on April 25th, 2012 at 12:37 pm

      Hi Laura, Yeah, the Cool Whip is how my mom always made it, but you could definitely substitute heavy cream. I would actually whip the cream to stiff peaks (to make actual whipped cream), and then fold it into the cream cheese mixture, just as you do with the Cool Whip.


      • Anita on April 27th, 2012 at 8:21 pm

        Thanks for the heavy cream substitution idea. This sounds so yummy, but I have to amidt that Cool Whip has a little bit of a yuck factor for me. That’s not to say that I haven’t eaten my fair share over the years πŸ˜‰


    • peggy on September 3rd, 2012 at 5:08 pm

      Laura – would you start out with the same amount 8 oz. of heavy cream to end up with the 8 oz. of whipped – other words does 8 oz cream liquid = the same as 8 oz whipped. Never did this – thanks for your help.


  4. Ashley @ Wishes and Dishes on April 25, 2012 at 1:29 am

    Loving the delicious desserts this week!! This is so pretty and I love a good no-bake recipe!


  5. Nancy @ CouponClippingCook on April 25, 2012 at 2:33 am

    This has all of my favorite ingredients including the cherry on top! And it’s no-bake which is great. Sounds soooo delicious and it’s such a pretty dessert.


  6. Mireia on April 25, 2012 at 3:18 am

    This looks just perfect!!!!! YUUUUUUUUUUUUUUMY


  7. Susan on April 25, 2012 at 5:17 am

    My aunt used to make this dessert for us on special occasions. Her version used eggs in the creamy section – very dangerous being a no-bake dessert. Fortunately, we all survived. I’m glad to have this updated version. Thanks! Will be making this soon.


  8. Kiri W. on April 25, 2012 at 6:25 am

    MMMmmmmmmmmmmm. πŸ˜€


  9. Lori on April 25, 2012 at 6:50 am

    I am going to make this over the summer. I might even make the table for my son’s upcoming high school graduation party. I’m sure his friends will devour it.


  10. Katrina on April 25, 2012 at 7:01 am

    These are so full of goodness! Love it!


  11. Jamie on April 25, 2012 at 7:17 am

    I was literally sitting here the other day thinking to myself, a Banana Split Dessert sounded good for Sunday … now I don’t have to search for one! Looks perfect! Thanks for sharing it … can’t wait to try it :)


  12. Patty on April 25, 2012 at 7:43 am

    Thanks so much for posting this recipe. I have a similar one that my aunt used to make, but that one used raw eggs. I always loved this dessert but haven’t made it in such a long time because of the raw eggs. Now I’ll definitely make this!


  13. Jennifer @ Peanut Butter and Peppers on April 25, 2012 at 7:48 am

    O.M.G!!!! This looks so dam good!! I want to eat the whole thing!! This is so perfect for the summer! I love it!


  14. Liz @ Blog is the New Black on April 25, 2012 at 7:50 am

    Great idea!


  15. Sharon Peek on April 25, 2012 at 8:12 am

    This sounds wonderful! I was wondering if the bananas turn brown quickly.


    • Liz on April 25th, 2012 at 2:05 pm

      I have only had leftovers of this for only one day after…not because it spoils, but it just gets eaten up so quickly. That said, you can make it the night before…just cover the sliced bananas thoroughly with the whipped topping and I’ve never had a problem with them turning brown.


    • Dolores on December 9th, 2013 at 3:20 pm

      After you drain the pineapple, put the bananas in it . It will keep them from turning brown. Did this all the time with the Banana Splint recipe with the eggs.


    • littlemissxmas on May 10th, 2014 at 11:40 pm

      I have found that if you put the bananas on the cream cheese mixture then the pineapple and strawberries as they have done it mine don’t turn brown.


  16. amanda @ fake ginger on April 25, 2012 at 8:41 am

    I saw this recipe in an old church cookbook just the other day and was intrigued until I saw the raw eggs part. Ick! I’m gonna make it with your trick very soon!


  17. Catalina @ Cake with Love on April 25, 2012 at 8:48 am

    this dessert is very pretty and easy to make!! Its a perfect summer dessert!


  18. Donna on April 25, 2012 at 8:53 am

    There is a home baker in our area who makes and sells this cake regularly. She was recently featured in the local newspaper and gave the recipe, including the egg part. I was grossed out/disbelieving and glad to read of your substitution!


  19. Amy on April 25, 2012 at 10:00 am

    My Grandma made this when I was little with the raw eggs and we are still alive. So yummy! One of my favorites! Did the replacement filling taste anything like the original?


    • Michelle on April 25th, 2012 at 12:39 pm

      Hi Amy, To be honest, I am not sure, because the last time I had it was so long ago. But it’s certainly delicious! :)


  20. Laura Dembowski on April 25, 2012 at 10:14 am

    I never used raw eggs in anything, but I kept hearing about pasteurized shell eggs on the Food Network, mostly Good Eats, and finally found them. They are amazing! They work just like regular eggs, but are worry free to use raw or underdone. The only brand I’ve found is Davidson Safe Eggs Pasteurized Eggs. I highly recommend them!


    • Michelle on April 25th, 2012 at 12:40 pm

      Hi Laura, Thanks for bringing that up! I have used pasteurized eggs in ice cream before, just in case my thermometer was off when making the custard. I have seen Eggland’s Best brand have pasteurized too. Although pasteurized or not, I just couldn’t get past raw eggs without a shudder πŸ˜‰


      • Laura Dembowski on May 2nd, 2012 at 3:14 pm

        I’ve never seen Eggland’s Best pasteurized eggs and can’t find them online. Maybe they don’t make them anymore? Davidson is the only kind I can find in any of the grocery stores around me.


        • Khrisptreats on July 14th, 2014 at 9:05 am

          Try using”Meringue Powder”as the egg substitute. It’s basically powdered egg whites and safe. I use it when I’m teaching my students when we make butter cream icing. I hope this is helpful for those who want to use the egg recipe version of this delightful cake.


        • linda on September 12th, 2015 at 1:58 pm

          I’ve seen the Eggland brand at my local Fred Meyers, which is part of the national Kroger chain in the USA.


  21. Kaitlin on April 25, 2012 at 10:16 am

    Wow this is beautiful! And it is just perfect for summer!


  22. Amanda V on April 25, 2012 at 10:43 am

    Oh I love this pie so much. I make it with instant vanilla pudding instead of Cool Whip. It is soo good! Perfect for spring! :)


  23. Surkhab on April 25, 2012 at 10:53 am

    Wow this looks fabulous! Looking delicious and perfect for today dessert. will sure make this recipe. . Keep posting


  24. Marielle on April 25, 2012 at 11:10 am

    Hi Michelle,

    This cake looks amazing, thank you so much for sharing! Since I am not a fan of cream cheese (I know, please don’t kill me) , can you think of any other quick fillings I could use for the middle layer? Thanks so much!


    • Michelle on April 25th, 2012 at 12:41 pm

      Hi Marielle, I think you could make a vanilla pudding filling, or use a pastry cream, and maybe mix in some Cool Whip or whipped cream to lighten it up a little bit.


    • Jessica on April 11th, 2013 at 1:27 pm

      You could definitely substitute pudding but I would give it a try once to see how you like it. My husband HATES cream cheese (I can’t make my lasagna cuz it has cream cheese) BUT he LOVED this dessert! If you’re worried switch the amount of cream cheese and cool whip. Instead of 12 oz cream cheese and 8 oz cool whip use 8 oz cream cheese and 12 oz cool whip. The first time I made it I didn’t have graham cracker crumbs but had a premade graham cracker crust. Instead of using 12 oz cream cheese and 8 oz cool whip I used 8 oz cream cheese and 4 oz cool whip. Try it that way if you don’t want a ton of leftovers in case you don’t like it!


      • Mel on August 18th, 2015 at 8:42 pm

        Yes, I thought I hated cream cheese until I had the filling in the strawberry pretzel dessert and now…<3


  25. Tanya on April 25, 2012 at 11:21 am

    Yum! I like that is simple with ingredients I have at home!


  26. Ally on April 25, 2012 at 11:22 am

    Wow, I cannot think of anyone who could resist this dessert… fabulous job!


  27. Renee @ Tortillas and Honey on April 25, 2012 at 11:26 am

    This looks so delightful, I can see why you’d get a craving for this every year! Almost scared to try it out of fear I won’t be able to stop craving, haha.


  28. Lacy @ NYCityEats on April 25, 2012 at 12:04 pm

    THIS is amazing! Need a piece now! Would so make my day! :) Great recipe!!


  29. Restaurant supply gal on April 25, 2012 at 12:27 pm

    By the looks of this pic, I thought this recipe may be too complicated. But after taking a quick look at the ingredients and prep time, I am confident that I can pull this off! You’re photos are amazing, by the way.


  30. Nicole on April 25, 2012 at 1:02 pm

    Friend’s birthday…this or Mississippi Mud Cake???


    • Michelle on April 25th, 2012 at 1:17 pm

      Hi Nicole, Gah! Tough decision! If she is crazy, crazy for chocolate I would go the Mississippi Mud Cake route; otherwise, I’d make this. Both are delicious!


  31. Liz on April 25, 2012 at 1:28 pm

    My mom used to make this dessert occasionally, back in the eighties, then seemed to stop making it altogether. I had forgotten about it until my aunt (mom’s sister) brought it out for dessert about 5 or 6 years ago. OMG it is so delicious! I promptly got the recipe and have made it to take into work, to pot lucks etc….that pan is always scraped clean and I have been given specific directions since then to “bring that banana dessert”. It’s funny…I was just thinking about it on Sunday and was trying to figure out an excuse to make it, lol. Thank you!


  32. Christine on April 25, 2012 at 1:40 pm

    Oh yay! I used to make this for my husband in the early 90s when we were first married, got the recipe from my SIL and it was a favorite. But, then the time came that 1) we couldn’t get away with having an entire dessert between the two of us each week and 2) we all realized that raw eggs were not the greatest idea. I wasn’t sure how to get around that so it was sent to languish in the back of my old blue, plastic recipe box. Now you’ve inspired me to introduce it (new & improved) to my kids! Thanks!


  33. Dana on April 25, 2012 at 2:54 pm

    This looks devine!! I can’t wait to try it out!


  34. Steph@stephsbitebybite on April 25, 2012 at 3:34 pm

    Banana Split Heaven!! That’s what this is!!


  35. j3nn on April 25, 2012 at 4:28 pm

    That looks AMAZING!! And it sounds so easy to assemble. YUM!


  36. Adrienne @ Midwestern Belle on April 25, 2012 at 4:59 pm

    I literally just had a banana split for the first time a few weeks ago! No idea why I never had one as a kid :) This looks like a great “grown-up” version and I’m looking forward to trying it!


  37. Erin @ Brownie Bites on April 25, 2012 at 6:56 pm

    This looks unbelievably fresh. What a perfect warm weather treat.


  38. Kim on April 25, 2012 at 7:15 pm

    Thank you for this recipe. Especially leaving out the eggs. Since I am allergic, sometimes it hard to find desserts to eat. I found this recipe on Pinterest and I will be making very soon!


  39. Kelly on April 25, 2012 at 8:48 pm

    Grew up eating this “cake.” Never had strawberries though, 2nd Layer was a mixture of powdered sugar/eggs/butter. Always used Dream Whip instead of Cool Whip. Thanks for reminding me…need to make this NOW!


  40. Holly @ Life as a Lofthouse on April 25, 2012 at 10:02 pm

    Ummmm… this has got to be the most amazing dessert my eyes I’ve seen! It is so gorgeous and sounds divine! :)


  41. LibraryGirl62 on April 25, 2012 at 11:33 pm

    OMG! My grandma made this every Easter! I am SO excited to have a recipe!!! Thanks!


  42. wakanetwork on April 26, 2012 at 4:26 am

    Beautiful! Exactly my idea of heavenly food.


  43. Jessica Thelander on April 26, 2012 at 3:37 pm

    This looks absolutely perfect for summer! I’m so glad you were able to substitute the raw eggs. That would have made me nervous too! If only I could reach through my screen to have a bite.


  44. Paula on April 26, 2012 at 5:47 pm

    One has to love no bake desserts but especially this one. It is gorgeous (and no doubt delicious). So nice of your Mom to share her recipe so we can all try this one day.


  45. GaylaT on April 28, 2012 at 10:35 am

    Hi, Although I’m old I’m a newbie here. I’ve been making this dessert for close to 40 years and in early days I used the eggs. Once I became aware of the egg problem I must didn’t put them in that filling any more. I didn’t even try to substitute anything for them and it turns out just as good. The bananas don’t turn until after it is cut into and part is served. I refrigerate the left overs but it gets kind of weepy and starts to leak out a little bit of juice and the part of the bananas that are sticking out do turn dark. However, it’s not too weepy or brown to keep it from being eaten as soon as the first helping has settled. LOL The only way mine is different is that I chop up the cherries and sprinkle them over the top with the nuts. Your method is way prettier. As to the whip topping being chemicals, I’ve been eating it all these years and it hasn’t killed me yet. Ironically, I have had a bout of Squamous Cell Carcinoma and guess what gave that to me. Sunshine! Go figure……


  46. MiracleMommy on April 28, 2012 at 10:39 pm

    I was recently thinking about this dessert, too, and had decided to do the exact same thing…use the cream cheese, sugar & Cool Whip/Whipped Cream filling instead of the butter & powdered sugar filling. I use that same basic filling for other layered desserts, pies and also as cake frosting (though I increase the sugar).

    We used to have this all the time at various potluck events in the 80’s and 90’s, but it must have fallen out of fashion due to the eggs. I think this creamy filling is a great alternative.

    I happen to love Cool Whip, even though I realize it’s made of oil and corn syrup, etc., but we only make dessert occasionally anyway. For those who would like the convenience of whipped topping without those ingredients, there is a new product called Truwhip ( that I’m very interested in trying. I haven’t yet, as I’ve not found it available in stores, so I can’t say how good it is or good not. I don’t mean to put out competition on a post that is supposed to feature Cool Whip, but since there have been a few concerns in the comments, I thought I’d share. It also seems like less calories and healthier than heavy cream.

    Anyway, I pinned this so I can remember to make it soon, maybe for a barbecue as the weather warms up.


  47. Karen Thompson on April 29, 2012 at 8:16 am

    I use the exact same filling when I make this dessert, too! I use “pretzel salad” filling for lots of things. I’ve loved banana split cake for many years…it was introduced to my family by an aunt who lived in the “city”. It such a cool and refreshing dessert! Thanks for all you do for the baking world!


  48. Tracey on April 30, 2012 at 10:24 am

    Oh my word, does that ever sound good!! It’s such a fun dessert, who doesn’t love a banana split? :)


  49. Becky on May 7, 2012 at 9:39 am

    My mom was been making this cake for me the past 25 years for my birthday!!!! Its the only cake I will eat!!!!


  50. Suzette SugarBuzzed on May 7, 2012 at 3:41 pm

    I am excited to find yummy no bake desserts when it is getting so hot already! Cheers!!!


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